The Easiest, Juiciest Pot Roast You’ll Ever Make
There’s nothing quite like the deep, savory comfort of a classic pot roast. But who has hours to wait? Enter the Instant Pot, your secret weapon for achieving that slow-simmered, fall-apart tenderness in just over an hour. This recipe strips it back to the essentials, creating a ridiculously juicy and flavorful chuck roast with a rich, beefy broth. It’s the perfect, low-effort meal for a cozy weeknight dinner or a lazy Sunday supper.
(Total Time: 80 MIN | Serves: 4)
Ingredients
• 1 large Onion, sliced
• 2 tbsp Coconut Oil or Avocado Oil (30 ml)
• 2 lbs Chuck Roast (approx. 900g)
• 2 cups Beef Bone Broth (480 ml)
• Salt and freshly ground Black Pepper, to taste
Instructions
1. DirectionsSet your Instant Pot to the SAUTE function. Once hot, melt the coconut oil and add the sliced onion.Generously season the chuck roast with salt and pepper on all sides.Place the roast in the pot and sear until a deep brown crust forms on all sides.Pour the bone broth over the meat, scraping any browned bits from the bottom of the pot.Lock the lid, set the steam valve to SEALING, and cook on MANUAL or PRESSURE COOK (High) for 70 minutes.When the timer finishes, carefully perform a quick pressure release by turning the valve to VENTING.Remove the roast, let it rest for a moment, then slice or shred to serve. Enjoy!
Nutritional Information
• Per Serving: Calories 760 | Total Fats 50g | Net Carbs 2.5g | Protein 67g | Fiber 0.7g
Pro Tips
• for a Perfect Pot Roast
• Do not skip the searing step! This creates the Maillard reaction, which builds a deep, savory flavor base for the entire dish.
• When you pour in the broth, use a wooden spoon to scrape all the browned bits (the fond) from the bottom of the pot. This is pure flavor you don’t want to miss.
• For an even more tender and juicy roast, allow the pressure to release naturally for 10-15 minutes before performing a quick release for the remaining pressure.
• To make it a one-pot meal, add hearty vegetables like quartered potatoes and large chunks of carrots on top of the roast before pressure cooking.
FAQ
Q: What cut of beef is best for this Instant Pot pot roast
A: This recipe specifically calls for a chuck roast. It’s the ideal cut because its marbling and connective tissue break down perfectly under pressure, resulting in an incredibly tender and juicy pot roast.
Q: Do I really need to sear the chuck roast before pressure cooking
A: Yes, searing is a crucial step for developing deep, savory flavor. This process creates the Maillard reaction, which forms a delicious brown crust on the meat and builds the flavor base for the entire dish. Do not skip it.
Q: Can I add vegetables to this pot roast recipe
A: Absolutely. To make this a complete one-pot meal, you can add hearty vegetables like quartered potatoes and large chunks of carrots. Simply place them on top of the roast before sealing the lid and pressure cooking.
Q: How long does it take to cook a 2 lb pot roast in the Instant Pot
A: For a 2 lb chuck roast, this recipe requires a 70-minute cook time on high pressure. This is significantly faster than traditional methods but still achieves that classic, fall-apart tenderness.
